QUICK EGG CUSTARD
Comfort food good warm or cold. Can make as a pie as well. Baking time is reduced because milk is scalded beforehand.
Provided by mammamia 2
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix well: eggs, sugar, salt, and vanilla.
- SLOWLY stir in scalded milk.
- Butter small baking pan (I'm sorry, I can't tell you exactly what size as I always triple this recipe for my large family).
- Pour mixture into pan.
- Dash nutmeg over top.
- Bake at 475F for 5 minutes; Then reduce heat to 425F and bake for 10 minutes longer, or until knife inserted in the center comes out clean.
- If making a pie, pour into 9" pie shell. Let pie set.
OLD FASHIONED EGG CUSTARD RECIPE
A big thank you to Zoe who recommended I use her grandmother's egg custard recipe to use up a bunch of our fresh eggs. I don't know about you, but I LOVE, LOVE,LOVE using old recipes. Mainly because the ingredient list is simple, and I typically have all the ingredients on hand.
Provided by Mavis Butterfield
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees
- Heat the milk in a large saucepan until bubbles form around the edges. Toss the eggs, sugar, and salt in a blender and give it a few pulses until nice and smooth.
- Once the milk is hot, remove it from the stove top. Slowly add the milk into the eggs while whisking vigorously.
- Once the milk and eggs are combined, stir in the vanilla.
- Pour the custard mixture into a 9×13 casserole dish {or small custard cups} and sprinkle with freshly grated nutmeg. Place the casserole dish in a large roasting pan and fill the pan with enough water to reach about 1 inch from the top of the casserole dish.
- Bake for about 45 minutes or until the custard has just set. Be careful not to over cook.
EASY EGG CUSTARD
Categories Milk/Cream Dairy Egg Dessert Bake Vegetarian Cookie Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 300°F.
- 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
- 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
- 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
- 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
- 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
- 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
- 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
- 9. Let the custard cool in the water bath for about 2 hours before serving.
EGG CUSTARD
Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit
Provided by Esther Clark
Categories Dessert
Time 50m
Number Of Ingredients 6
Steps:
- Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
- Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.
Nutrition Facts : Calories 434 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
EGG CUSTARD
This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.
Provided by The Angerers
Categories Desserts Custards and Pudding Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
- Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g
HOMEMADE BAKED EGG CUSTARD
This is the best egg custard tart I have ever made and tasted. You should check this out. Cheap and easy to make, too.
Provided by AMThornton
Categories World Cuisine Recipes European UK and Ireland English
Time 2h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.
- Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.
- Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.
- Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.
- Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.
Nutrition Facts : Calories 545.5 calories, Carbohydrate 64.4 g, Cholesterol 182.1 mg, Fat 27.8 g, Fiber 1.1 g, Protein 10.2 g, SaturatedFat 16.4 g, Sodium 72.8 mg, Sugar 34.6 g
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
BASIC VANILLA CUSTARD
My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.
Provided by Miss_Amy
Categories Dessert
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Have eggs ready in a bowl, and set aside where it will be within reach.
- Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
- Remove milk mixture from heat, preferably to a burner that's turned off.
- Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
- Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
- Remove pan from heat and stir in vanilla.
Nutrition Facts : Calories 196.5, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.9, Carbohydrate 26.3, Sugar 16.8, Protein 7.2
OLD TIME EGG CUSTARD
This is a very old recipe for egg custard. If you like cooking vintage recipes for a taste of the old life, this one is for you. You can also convert this recipe to make tarts or a pie. You can add nutmeg and other spices to taste, or you can bake a pie crust and pour custard into that as well.
Provided by MandaSuthrnChf
Categories Desserts Custards and Pudding Recipes
Time 40m
Yield 16
Number Of Ingredients 4
Steps:
- Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
- Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 36.3 g, Cholesterol 117.4 mg, Fat 10.4 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 132.7 mg, Sugar 36.3 g
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